This Southern Egg Salad is a beloved classic in my kitchen. You’ll love the balance of flavors and textures in this easy recipe. Like our Macaroni Salad with Bacon, this simple egg salad is perfect for a picnic, potluck or cookout.
A touch of Dijon mustard and a splash of fresh lemon juice adds tangy flavor to the creamy dressing, a nice contrast to the tender chopped eggs. The salad is finished with fresh parsley, green onions, and shallots.
You can add chopped celery or pickles if you like, and I’ve included a short list of my favorite add-ins below. Versatile and full of flavor, this easy egg salad is so good as a side dish, spread on a sandwich, rolled in a lettuce wrap, or served with crackers for an appetizer.
Why You’ll Love This Recipe
Old-fashioned flavor: This egg salad has that classic Southern charm thanks to a time-tested mix of mayo, mustard, lemon juice, and fresh herbs.
Fresh and bright: Lemon juice, green onions, parsley, and shallots give this recipe a bright, herbal flavor.
Easy to make and versatile to serve: With just a few simple steps and ingredients, you can whip this up in minutes. Serve it on sandwich bread, croissants, crackers, or over greens for an easy lunch salad.
Ingredients and Substitutions
Here’s a picture of what you’ll need to make this easy egg salad recipe:
6 hard-cooked eggs, peeled – I use large eggs. Be sure to check out our directions for making perfect hard-boiled eggs. (The eggshells slip right off so they’re easy to peel!)
1/4 cup mayonnaise – Use full fat mayonnaise for the best flavor. Duke’s is a favorite brand.
1 teaspoon prepared mustard – I used yellow mustard, but you can use Dijon mustard or spicy mustard if you prefer.
1 tablespoon lemon juice – Fresh-squeezed is best—it adds just a touch of citrus flavor to the dressing. You can absolutely use bottled lemon juice if that’s what you have on hand.
2 tablespoons chopped parsley – Adds bright color and a fresh, herbal note.
2 green onions – Also known as scallions or spring onions, they add a mildly spicy flavor to the salad.
1 shallot – Finely chopped for a gentle bite and touch of sweetness.
Equipment Needed
You don’t need any special kitchen tools to make this easy egg salad recipe! Here’s what you’ll need:
- Small and medium mixing bowls
- Sharp knife
- Mixing spoon
- Serving dish
Step by Step Instructions
STEP ONE: In a small bowl, mix together the mayonnaise, mustard, and lemon juice until smooth.
STEP TWO: Chop the eggs in small cubes and transfer to a medium mixing bowl.
STEP THREE: Add the mayonnaise mixture, parsley, green onion, shallot, salt, and pepper. Mix well until evenly coated.
STEP FOUR: Refrigerate for 30 minutes if desired. Stir before serving. Garnish with extra green onion and parsley. Serve as a sandwich filling or on its own.
Recipe Variations
Add Crunch: Try a handful of finely chopped celery, chopped pickles, or sweet pickle relish.
Add Protein: You can add chopped cooked chicken, ham, or drained tuna to make this a full lunch salad.
Add a Dash of Hot Sauce: For a little Southern heat, stir in a few drops of your favorite hot sauce.
Add a Dash of Spice: For a flavor reminiscent of deviled eggs, sprinkle a dash of paprika or Old Bay Seasoning over the salad.
Make It Creamier: Mix in a spoonful of sour cream or Greek yogurt for an extra smooth texture. You can also replace half of the mayonnaise with Greek yogurt for a lighter version with more protein.
Add More Herbs: Another herb that works well in this classic egg salad is freshly chopped dill.
How to Store Leftovers
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as some separation may occur.
For the freshest taste, avoid freezing—egg salad doesn’t hold up well once thawed.
How to Make the Best Egg Salad Sandwich
Start with your favorite bread, a flaky croissant, toasted sourdough, or lettuce wraps. Layer on a generous scoop of egg salad, add crisp lettuce, avocado, or fresh tomato slices if you like, and press gently to hold it all together. Serve it with a side of sweet pickles or kettle chips!
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Printable Recipe Card
Southern Egg Salad
Equipment
- small mixing bowl
- medium mixing bowl
- Sharp knife
- mixing spoon
- Serving dish
Ingredients
- 6 hard-boiled eggs peeled
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley plus extra for garnish
- 2 tablespoons finely chopped green onion
- 1 shallot finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small bowl, mix together the mayonnaise, mustard, and lemon juice until smooth.
- Chop the eggs in small cubes and transfer to a medium mixing bowl.
- Add the mayonnaise mixture, parsley, green onion, shallot, salt, and pepper. Mix well until evenly coated.
- Refrigerate, covered, for 30 minutes, and stir before serving. Garnish with extra chopped parsley. Serve as a side dish, spread on sandwiches, or with crackers for a tasty appetizer. Makes 4 servings.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
